WHAT YOU NEED:
Radish 4 medium
Potato 1 small
Coconut grated 3 handfuls
Red chillies 4 (fried in little oil)
Tamarind a small piece
Udad dal 2 1/2 tsp
FOR THE SEASONING:
Mustard seeds 3/4 tsp
Curry leaves 1 sprig
HOW TO MAKE:
Wash radish and potato and cut into a little big cubes. I used even radish leaves in the curry... it tastes awesome.
Pressure cook the vegges for 10 to 15 minutes. (without adding water to the veges)
Making of masala:
In a little oil fry udad dal till golden brown and keep aside.
Grind coconut gratings, fried red chillies, tamarind to a rough paste. Add fried udad dal to the masala and again grind it for 1 more min.
Transfer the veges in a vessel and add salt. Keep on the fire, stir combine the veges and salt.
Add masala to the veges and add little water. Mix well.
Heat a small pan, add a tsp of oil.
Add mustard seeds, when it splutters add curry leaves, saute.
Pour this seasoning on the radish sukke. The curry should be dry.
Serve hot, a side dish.